Moroccan Cooking Together – Recipes
Cooking Together Moroccan Recipes
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the dishes again.
We Cooked:
- Starter: Harira Soup and Yoghurt Flatbread
- Main: Morrocan Fish Stew with Cous Cous
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Harira Soup
Harira is a traditional Moroccan soup of tomato, lentils, and chickpeas. Wonderfully fragrant with zesty seasoning, it ranks high on lists of must-try Moroccan foods, offered in Moroccan homes and restaurants, and sold as street food.
Ingredients – Serves 4:
- Olive oil
- 1 onion, finely chopped
- 1x carrot peeled and finely diced
- 2 celery stalks, chopped
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 2 cm of fresh ginger, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne
- 1x 400g can of crushed tomatoes
- 2 tbsp tomato paste
- A handful of chopped coriander
- 200g red lentils, rinsed
- 1 can of chickpeas, drained
- 500ml of veg stock
- Lemon wedges for serving
Method:
- Place a medium saucepan on the heat with 4 tablespoons of olive oil. Add the onions, celery, and carrots. Season with salt. Cook for 5 minutes, stirring regularly until softened.
- Add the garlic, ginger and spices and cook for a couple of minutes, stirring regularly.
- Add the crushed tomatoes, tomato paste, lentils and chickpeas. Cook for 5 minutes, stirring.
- Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 10 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
- Serve with lemon wedges, chopped herbs and a scoop of yoghurt
Yoghurt Flatbread – Starter
Ingredients – Serves 2:
- 175g of self-raising flour
- 175g of thick yoghurt
- 1/2 tsp of baking powder
- a generous pinch of salt
Method:
- Mix all the ingredients in a bowl first.
- Tip on your working bench and kneed for at least five minutes.
- Wrap in a cling film and rest in the fridge for at least 30 minutes.
- Dust you bench with some extra flour and split the dough into 4 dough balls.
- Roll evenly, until 1cm thickness is achieved.
- Place a non stick pan on medium-high heat and pan-fry the bread on each side until slightly charred and blistered.
Moroccan Fish Stew – Main
Great with fish or chicken. If you don’t eat meat or fish, add a selection of beans and pulses. Cauliflower, paneer also lovely.
Ingredients: Serves 4
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 garlic clove, crushed
- 2 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 cinnamon stick
- pinch cayenne pepper
- 400g can chopped plum tomatoes
- pinch salt
- 500g firm white fish fillets (cod, snapper or ling) cut into chunks
- Optional add a handful of raw king prawns
- 400g can chickpeas, rinsed and drained
- 2 tsp honey
- salt and freshly ground black pepper
Method
- Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
- Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
- Add the cayenne pepper, tomatoes, salt and 250ml of water and cook, stirring frequently, for ten minutes.
- Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender.
- Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
- To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds
Moroccan Couscous – Main
However much you are making, cous cous needs 1.5 times as much liquid to the grains.
Ingredients: Serves 6
- 50g pine nuts or swap pistachios or slivered almonds
- 2 tablespoons unsalted butter or olive oil
- 1 small shallot chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 450 ml vegetable stock or chicken stock
- 300g whole wheat couscous
- 50g golden raisins
- handful chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil use the good stuff here!
Method
- Preheat the oven to 350°F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn’t burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
- Pour in the stock. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
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We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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